|Young chicken||3 Pound, disjointed (1 Piece, Ready To Cook)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Onions||2 Medium, cut in 1/4 inch slices|
|Canned tomatoes||1 Pound (1 Can)|
|Canned seasoned tomato sauce||8 Ounce (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
Brown chicken in hot salad oil, then remove.
Add onions and cook over low heat or coals till golden but not brown.
Drain off excess fat.
Add remaining ingredients.
Add chicken and simmer covered 15 minutes; uncover and cook, turning chicken in sauce occasionally, till chicken is tender and sauce is thick (consistency of catsup), about 45 minutes to 1 hour.
Skim off excess fat and remove bay leaf before serving.